Snowy Eggs with Ginger Cream

Beat the egg whites until snowy

Add the sugar and beat well to form firm peaks

In a shallow pan, place water and bring to a simmer (without letting it boil)

Scoop spoonfuls of the beaten egg whites and cook for 1/2 minute, moistening the mounds with hot water from the pan

Remove with a skimmer and place on paper towels. Reserve

In a shallow pan, combine the milk, ginger, coconut milk, and bring to a simmer

While that's happening, beat the yolks well with sugar until a light and clear cream forms

Add this mixture to the pan with the milk and cook, stirring until it thickens slightly (but don't let it boil)

Remove from heat and strain through a sieve

Let it cool, covered with plastic wrap to prevent a skin from forming

Pour the cream into a bowl and arrange the snowy eggs on top

Refrigerate until serving time

Serves 4

275 calories per serving.